Loading…
1856 - Culinary Residence Dinner Tasting Menu Make Reservations
1856 - Culinary Residence is a teaching restaurant.?We are proud to educate future restauranteurs and chefs in the Horst Schulze School of Hospitality Management. Your patronage makes this possible and we are grateful for it. 1856 Dinner TASTING MENU SAVORY CHAWANMUSHI EGG Egg Custard, Black Truffle, Creme Fraiche, Kaluga Caviar, Chives Champagne, Charles Mignon, 1er Cru, Epernay, France BURRATA SALAD Burrata, Grits, Rooftop Greens, Fig & Grape Purée, Muhammara 2021, Chardonnay, Lucia by Pisoni, Estate Cuvee, SLH, Monterey, California FOIE CHURRO Foie Gras, Churro, Apple, Black Truffle 2021, Moscato d’Asti, Vietti, Asti, Italy SOUP Pastilla, Sunchoke Soup, Cauliflower Gobi, Cilantro 2019, Pinot Noir, Colene Clemens, Margo, Chehalem Mountains, Willamette Valley, Oregon JAPANESE WAGYU Wild Foraged Mushrooms, Fingerling Potatoes, Parsnip Purée, Jus 2019, Gigondas, Domaine Notre Dame des Pallières, Les Mourres, Southern Rhône, France DESSERT 2018, Sauternes, Lions de Sudiraut, Bordeaux, France BLUEBERRY WHITE CHOCOLATE CAKE Coconut Whipped Cream, Blueberry Compote, Passion Fruit, Candied Hazelnut PETIT FOURS THE 1856 TEAM Chef-in-Residence, Tyler and Jenn Lyne Chef de Cuisine, Tom Baco-Wang Sous Chef, Marcus Poor Director of Culinary Innovation, Antony Osborne Master Sommelier, Thomas Price General Manager, Jacob Hoop Assistant General Manager, Casey Gamblin